By Grocery List Plus Editorial Staff | Published on October 4, 2026
Healthy Low Carb and Gluten Free Crescent Rolls
Recipe GLPR1bd23c36c98ac0
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Average rating: 3.8 (1)
Light and airy crescent rolls made without wheat flour, using coconut flour, psyllium husk, and egg whites for structure. These rolls are sugar-free, low in fat, and high in fiber and protein—perfect for a healthy breakfast or side dish. The dough requires a warm rise and gentle folding technique to achieve the signature flaky texture.
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Ingredients
8 g Active Dry Yeast
2 tbsp Unsweetened Vanilla Almond Milk
2 tsp Double-Acting Baking Powder
1 tbsp Butter Extract
70 g Coconut Flour
4 large Large Organic Egg Whites
1 large Large Organic Egg Yolk
16 g Psyllium Husk Powder
⅛ tsp Salt
2 tsp Stevia Extract
144 g Organic Stevia Mix or Truvia Spoonable
187 g Unsweetened Applesauce
2 tsp Vanilla Extract
Directions
In a small bowl, whisk together the psyllium husk powder and active dry yeast until combined. In a large bowl, whisk together the almond milk, applesauce, egg whites, butter extract, and vanilla extract. Pour the psyllium and yeast mixture onto the wet ingredients and quickly whisk everything together until well combined. In a medium bowl, whisk together the stevia sweetener, baking powder, and salt. Fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Shape the sticky dough into a ball, cover with plastic wrap, and set aside.
Place the covered dough in a warm location (around 160°F) for 1 hour and 20 minutes until it has risen slightly. While the dough rises, measure out the coconut flour into a small bowl. Once risen, dust the dough with about 2 tablespoons of coconut flour and gently fold it in until absorbed. Repeat this process 4 more times, dusting with 2 tablespoons of coconut flour each time and folding gently until all the coconut flour is incorporated. Once all flour is folded in, knead the dough gently into a ball. Lightly dust a work surface with additional coconut flour, place the dough on top, and dust the top with another light coating of coconut flour.
Roll the dough into a rectangle approximately 1/4 inch thick. Using a pizza cutter, slice the rectangle into 12 tall triangles of equal size. Line two baking sheets with parchment paper. To shape the crescents, take each dough triangle and roll it starting from the widest end, rolling toward the point to create a crescent shape. Place the shaped crescents on the prepared baking sheets, leaving space between each. Cover the sheets with plastic wrap and place them in the warm location (around 160°F) for 1 hour to rise. In a small bowl, whisk together the egg yolk and almond milk to create an egg wash. Preheat the oven to 350°F.
Brush the top of each crescent with the egg wash using a pastry brush. Bake for approximately 33 minutes, until the crescents are golden brown on top.
Remove the crescents from the oven and allow them to cool on the baking sheets for several minutes before serving.
Serve the crescent rolls warm as a delicious breakfast or side dish.
Comments
This recipe demands a specialty run: psyllium husk powder is not stocked at Harris Teeter, Food Lion, Publix, Walmart, or ALDI in most Charlotte locations, forcing a trip to Kroger's specialty section or a health-food store. The ingredient list reads like a chemistry experiment rather than a weeknight side—coconut flour, psyllium husk, stevia extract, and butter extract together create an unfamiliar texture that requires confidence in the technique, and the stated time likely does not account for the proof period that yeast demands. The cost per serving lands higher than standard rolls once you factor in specialty ingredients. This suits a committed low-carb household with access to a well-stocked natural section, not a spontaneous dinner side.
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